Super Stuffed Meatloaf

Super Stuffed Meatloaf

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CleopatrasCat 0

"Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family."
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1 h 35 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
  3. Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
  4. Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
  5. Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


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Prepared just as written (or it wouldn't be the same recipe, would it?) In 29 years I have never made my husband meatloaf because he always said he didn't like it but he wolfed this down, went b...

I used spinach instead of mushrooms and 3 egg yolks instead of one whole because they were left over from previous baking. I also put bbq sauce on top when I drained it after 30 minutes. Nice ...

This is the exact recipe I've used from time to time, the only difference being the stuffing I use. Instead of mushroom/onion/cheddar stuffing I've always used thinly sliced Italian salami, thi...

This was fine, but not a keeper. It was pretty bland as written.

Followed recipe but came out way too dry. Knew when mixing that this was going to be the case, so added additional milk to moisten meat. Didn't help. Served with ketchup just to moisten meat ...

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